Macaroni and Cheese with Avocado, Dried Tomato and Pesto Jack Cheese
Macaroni and Cheese with Avocado, Dried Tomato and Pesto Jack Cheese Recipe
Introduction
Macaroni and cheese is a classic comfort food dish that is loved by many. This recipe puts a unique twist on the traditional dish by adding avocado, dried tomatoes, and pesto jack cheese for a flavorful and creamy mac and cheese experience.
History
Macaroni and cheese has been a popular dish in American cuisine for centuries. It is believed to have originated in Italy, where pasta and cheese were commonly eaten together. The dish made its way to America with European immigrants and has since become a staple in American comfort food.
Ingredients
- 8 oz (227 g) of unsalted butter
- 1.5 cups of all-purpose flour
- 6 pt (2.84 liters) of milk
- 2 tbsp of salt
- 0.25 tsp of cayenne pepper
- 1.5 pt (710 ml) of shredded pesto jack cheese
- 8 oz (227 g) of dried tomatoes (oil packed), drained and chopped
- 0.25 cup of chopped parsley
- 36 oz (1.02 kg) of dry elbow macaroni
- 6 california avocados, diced
How to prepare
- To make the cheese sauce, melt the butter and stir in the flour.
- Cook over low heat, stirring occasionally, for 3 minutes.
- Whisk in the milk and simmer over medium-low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes.
- Stir in the salt and cayenne pepper.
- Stir in the cheese until it melts and is completely incorporated.
- Stir in the tomato and parsley and set aside.
- Cook the pasta in salted, boiling water until it is almost done.
- Drain the pasta well.
- Bake at 350°F (177°C) until lightly browned and bubbly, about 30 minutes.
Variations
- Add cooked chicken or shrimp for a protein boost.
- Use different types of cheese, such as cheddar or mozzarella, for a different flavor profile.
- Mix in cooked bacon or ham for a smoky twist.
Notes
- To bake individual servings, put approximately 1.33 cup pasta mixture in each of 24 buttered gratinee dishes. Bake at 350°F (177°C) until lightly browned and bubbly, about 15 minutes
Cooking Tips & Tricks
Be sure to cook the pasta until it is just slightly underdone, as it will continue to cook in the oven.
- Make sure to stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
- Feel free to customize this recipe with your favorite ingredients, such as bacon, broccoli, or different types of cheese.
Serving Suggestions
Serve this macaroni and cheese with a side salad or steamed vegetables for a complete meal.
Cooking Techniques
Be sure to cook the pasta al dente, as it will continue to cook in the oven.
- Stir the cheese sauce constantly to prevent it from burning or sticking to the pan.
Ingredient Substitutions
Use gluten-free pasta for a gluten-free version of this dish.
- Substitute the avocado with roasted vegetables for a different flavor profile.
Make Ahead Tips
Prepare the macaroni and cheese up to a day in advance and bake it right before serving.
Presentation Ideas
Garnish the macaroni and cheese with fresh herbs, such as parsley or basil, for a pop of color.
Pairing Recommendations
Serve this macaroni and cheese with a crisp white wine or a light beer for a delicious pairing.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the macaroni and cheese in the oven at 350°F (177°C) until heated through.
Nutrition Information
Calories per serving
620
Carbohydrates
- Total Carbohydrates: 56g
- Dietary Fiber: 7g
- Sugars: 5g
Fats
- Total Fat: 32g
- Saturated Fat: 17g
- Trans Fat: 0g
Proteins
- Protein: 22g
Vitamins and minerals
Vitamin A: 25%
- Vitamin C: 15%
- Calcium: 30%
- Iron: 10%
Alergens
Contains dairy and gluten
Summary
This macaroni and cheese dish is a rich and creamy comfort food that is high in carbohydrates and fats. It is also a good source of protein and contains essential vitamins and minerals.
Summary
This macaroni and cheese with avocado, dried tomato, and pesto jack cheese is a delicious and unique twist on the classic comfort food dish. With a creamy cheese sauce, al dente pasta, and flavorful add-ins, this dish is sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
I distinctly remember the first time I saw this recipe. It was many years ago, when I was just a young girl living in a small town in Italy. My grandmother, Nonna Rosa, was known far and wide for her delicious cooking and her vast collection of recipes passed down through generations.
One day, Nonna Rosa received a letter from a distant relative in America. The letter contained a recipe for a dish called Macaroni and Cheese with Avocado, Dried Tomato, and Pesto Jack Cheese. Nonna Rosa was intrigued by the unusual combination of ingredients and decided to give it a try.
She gathered all the necessary ingredients and set to work in the kitchen. As the dish cooked, the tantalizing aroma filled the house, making my mouth water in anticipation. When it was finally ready, we all sat down at the table to taste this new creation.
The first bite was a revelation. The creamy avocado blended perfectly with the tangy dried tomatoes and the rich pesto jack cheese, creating a symphony of flavors in my mouth. I had never tasted anything like it before, and I knew that this recipe was something special.
From that day on, Macaroni and Cheese with Avocado, Dried Tomato, and Pesto Jack Cheese became a staple in our household. Nonna Rosa would make it for special occasions, or just whenever we were in the mood for something delicious and comforting. It quickly became one of my favorite dishes, and I begged Nonna Rosa to teach me how to make it myself.
Over the years, I watched her prepare the dish countless times, carefully noting each step and ingredient. I learned how to choose the ripest avocados, how to make the perfect pesto sauce, and how to cook the pasta just right. Nonna Rosa was patient and kind, guiding me through the process with her expert knowledge and gentle encouragement.
As I grew older and started a family of my own, I continued to make Macaroni and Cheese with Avocado, Dried Tomato, and Pesto Jack Cheese for my loved ones. It became a beloved tradition in our home, a dish that always brought us together around the dinner table.
I shared the recipe with friends and neighbors, who were always amazed by the unique combination of flavors and the comforting warmth of the dish. They would often ask me where I learned to make such a delicious meal, and I would proudly tell them about Nonna Rosa and the letter from America that had inspired it all.
As the years passed, I added my own personal touches to the recipe, experimenting with different types of cheese or adding a sprinkle of fresh herbs for extra flavor. But the core of the dish always remained the same, a tribute to Nonna Rosa and the legacy of her culinary skills.
Today, whenever I make Macaroni and Cheese with Avocado, Dried Tomato, and Pesto Jack Cheese, I am transported back to that first magical day when Nonna Rosa introduced me to this unforgettable recipe. It is a reminder of the power of food to bring people together, to create memories and traditions that last a lifetime.
And as I pass the recipe down to the next generation, I know that Nonna Rosa's legacy will live on, preserved in the delicious flavors of a dish that has become a cherished part of our family history.
Categories
| American Recipes | Hass Avocado Recipes | Jack Cheese Recipes | Macaroni And Cheese Recipes | Sun-dried Tomato Recipes |